BBS:      TELESC.NET.BR
Assunto:  Creamy Mushroom Soup
De:       Ben Collver
Data:     Tue, 12 May 2026 07:06:33 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Creamy Mushroom Soup
 Categories: Soups
      Yield: 1 Batch
 
      2 tb Olive oil
      4 cl Garlic; chopped
      1 sm Onion; chopped
    225 g  Mushrooms; sliced
      1 ts Fresh thyme; minced -OR-
    1/3 ts Dried thyme
           Salt & pepper; to taste
    300 g  Box soft or silken tofu
    250 ml Stock or water (1 c)
      1 tb Sherry
MMMMM--------------------------GARNISH-------------------------------
           Olive oil; drizzle
           Korean chili flakes
 
  Heat oil and saute onions and garlic until onion is translucent and
  garlic is lightly toasted. Stir in sliced mushrooms, thyme, some salt
  & pepper. Saute for about 4 minutes.
  
  Remove 1 tb of the mixture and set aside. See notes.
  
  Add stock or water and tofu to pot and stir. Bring to a boil, reduce
  heat, and simmer for 2 minutes. Don't over-boil, or the tofu can get
  grainy.
  
  Blend until smooth with a stick blender or in a food processor. Stir
  in sherry. Adjust seasoning with more salt & pepper to taste. May
  need about 1/2 ts or more additional salt.
  
  Garnish with the reserved mushroom mix, a drizzle of olive oil, and a
  sprinkling of Korean chili flakes. Don't skip this step as it adds
  depth and layers.
  
  Notes:
  
  Usually I don't set any mushroom mix aside before blending. Instead I
  saute a bunch of extra sliced mushrooms in another pan for about 4
  minutes to add in at the end. Because mmmm mushrooms.
  
  I generally use my homemade stock made from leftover chicken carcasses
  and/or pork bones, but the soup can be vegan with vegetable stock or
  water.
  
  Recipe FROM: 
 
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